Wild Yellowfin Tuna Skewers - 4 pack
- Four skewers of raw wild yellowfin tuna, about 75g each — 300g in the pack
- Wild, hook-and-line caught, from South Korean boats
- Defrost, pat dry, oil the fish, then 90 seconds a side on a fierce grill — pink in the middle is the whole idea
- Two skewers each is a main course for two; one each with a salad feeds four
A yellowfin tuna skewer is the barbecue's answer to the chicken kebab, with one important difference: chicken forgives you for overcooking it and tuna does not. Yellowfin is about 24g of protein per 100g and almost no fat, which is exactly why it goes from silky to sawdust in the time it takes to find the tongs. Ninety seconds a side, pink middle, off. Two minutes if you insist on it cooked through, though we'd rather you didn't.
We'll concede that yellowfin is not bluefin. It's leaner and firmer, without the fat that makes bluefin belly what it is — but over coals that's the better trade, since the fat mostly ends up in the fire anyway. Ours is caught on hook and line by South Korean boats, one fish at a time rather than a net around the whole shoal, which is slower, dearer, and considerably kinder to whatever else was swimming past. It's why these cost more than a supermarket tuna steak, and we think the better reason. (They're also more use than a supermarket tuna steak, being already cut into 75g pieces and threaded — the tedious bit done.)
Defrost overnight in the fridge and dry them properly before they go anywhere near heat. The air fryer will do it — four minutes at 200°C — but it can't give you the char, so we'd file it under wet-weather option. Defrosted like that, we'd defy you to tell them from fresh, and if you can we'll give you your money back. This is the one to bring out when someone at the barbecue announces they don't like fish.
If timing raw tuna over live coals sounds like a stressful Saturday, our tuna burgers forgive a great deal more.
How you've been using our tuna skewers...
- "I ate a pack!"
- "Buy these again"
Also known as: ahi tuna skewers, tuna kebabs, tuna kabobs, tuna brochettes (Thunnus albacares, if you're being formal).
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Product Details
- Four skewers of raw wild yellowfin tuna, about 75g each — 300g in the pack
- Wild, hook-and-line caught, from South Korean boats
- Defrost, pat dry, oil the fish, then 90 seconds a side on a fierce grill — pink in the middle is the whole idea ...
- Four skewers of raw wild yellowfin tuna, about 75g each — 300g in the pack
- Wild, hook-and-line caught, from South Korean boats
- Defrost, pat dry, oil the fish, then 90 seconds a side on a fierce grill — pink in the middle is the whole idea
- Two skewers each is a main course for two; one each with a salad feeds four
A yellowfin tuna skewer is the barbecue's answer to the chicken kebab, with one important difference: chicken forgives you for overcooking it and tuna does not. Yellowfin is about 24g of protein per 100g and almost no fat, which is exactly why it goes from silky to sawdust in the time it takes to find the tongs. Ninety seconds a side, pink middle, off. Two minutes if you insist on it cooked through, though we'd rather you didn't.
We'll concede that yellowfin is not bluefin. It's leaner and firmer, without the fat that makes bluefin belly what it is — but over coals that's the better trade, since the fat mostly ends up in the fire anyway. Ours is caught on hook and line by South Korean boats, one fish at a time rather than a net around the whole shoal, which is slower, dearer, and considerably kinder to whatever else was swimming past. It's why these cost more than a supermarket tuna steak, and we think the better reason. (They're also more use than a supermarket tuna steak, being already cut into 75g pieces and threaded — the tedious bit done.)
Defrost overnight in the fridge and dry them properly before they go anywhere near heat. The air fryer will do it — four minutes at 200°C — but it can't give you the char, so we'd file it under wet-weather option. Defrosted like that, we'd defy you to tell them from fresh, and if you can we'll give you your money back. This is the one to bring out when someone at the barbecue announces they don't like fish.
If timing raw tuna over live coals sounds like a stressful Saturday, our tuna burgers forgive a great deal more.
How you've been using our tuna skewers...
- "I ate a pack!"
- "Buy these again"
Also known as: ahi tuna skewers, tuna kebabs, tuna kabobs, tuna brochettes (Thunnus albacares, if you're being formal).
- Wild
- Raw
- South Korea
- Hook & Line
